Brett Duffee
Austin,TX
Summary
Versatile, award-winning chef with more than thirty years of experience working collaboratively in fast-paced environments, bringing emotionally charged world cuisine to the table-fortified by a vast knowledge of technique, local ingredients and a true dedication to the kitchen as well as community.
Overview
21
21
years of professional experience
Work History
Lead Chef
Apple Cafe
09.2019 - Current
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Evaluated employee performance regularly to provide constructive feedback, acknowledging strengths and identifying areas for improvement.
- Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mentored junior chefs, promoting skill development and fostering a collaborative work environment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
Executive Chef
Rosedale-New Orleans
01.2016 - 01.2018
- Designed New Orleans-proper menu featuring contemporary twists with Susan Spicer
Chef de Cuisine
Bayona-New Orleans
01.2009 - 01.2016
- Designed permanent and changing daily menus of global cuisine and all special events, including wine-dish-pairing dinners with Susan Spicer
Chef
Equestria-Germantown
01.2007 - 01.2009
- Designed daily and specialty menus, and maintained five acres of farmland, including chickens, orchard and greenhouse for farm-to-table restaurant
Chef
Beauty Shop-Memphis
01.2003 - 01.2007
- Designed menu of eclectic contemporary cross-cultural cuisine with Karen Carrier
Chef
Do Sushi Bar-Memphis
01.2003 - 01.2007
- Designed menu of traditional Japanese sushi, including all in-house production of sauces and specialty ingredients with Karen Carrier
Education
High School Diploma -
Grace King High School
Metairie, LA08.1992
Skills
- Wood grills to rational cooking methods
- Fabrication of proteins
- Working within seasons
- Plating presentation
- Menu development/recipes
- Allergen awareness
- Working in timelines
- Daily prep list execution
- Rotation of inventory
- Serve safe certified
- Kitchen Operations
- Ability to grow with change
Roles And Responsibilities
- Ordering all food, restaurant supplies and kitchen tools
- Pricing, counting and weighing all kitchen inventory
- Building relationships with purveyors via in-person correspondence
- Leading hiring from resume review to stage oversight
- Maintaining all kitchen equipment for operation and safety certification
- Training and supervising all kitchen staff
- Deboning poultry
- Fish butchery
- Food styling
- Food/menu costing
- HACCP trained/certified
- Ingredient sourcing
- Leadership
- Safe food handling
Awards
- 2017, Chef to Watch, Nola.com/Times-Picayune
- 2016, Best Chef of Louisiana, American Culinary Federation
Community Service
- Volunteer chef at benefit events for several local organizations, including:
- Uncommon Construction Housing Nonprofit
- Grow Dat Farming Nonprofit
- Louisiana Coastal Restoration Network Sustainability Group
Timeline
Lead Chef
Apple Cafe
09.2019 - Current
Executive Chef
Rosedale-New Orleans
01.2016 - 01.2018
Chef de Cuisine
Bayona-New Orleans
01.2009 - 01.2016
Chef
Equestria-Germantown
01.2007 - 01.2009
Chef
Beauty Shop-Memphis
01.2003 - 01.2007
Chef
Do Sushi Bar-Memphis
01.2003 - 01.2007
High School Diploma -
Grace King High School
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